Artichoke. All that you want to know about artichokes—from sowing to eating.

Artichokes.

Everything you need to know about artichokes, from sowing to eating.

The artichoke is a Mediterranean vegetable appreciated for its subtle flavour and its many nutritional benefits. In this comprehensive article, you'll discover all the key stages from growing the plant through to its culinary processing.

A Brief History of the Artichoke

Origins

The artichoke is native to the Mediterranean basin, where from a thistle-like plant in the aster family known as cardoon it was domesticated.

Ancient times:

It was in the 1st century BC that the Romans began to cultivate it on a big scale. Well-known for its leaves and first opening flowers, it was already cultivated.

Middle Ages:

The artichoke spread throughout Europe thanks to the Arabs. It was considered a noble vegetable reserved for the tables of the lords.

Renaissance :

19th century: Artichokes gain in popularity. New producers emerge in France, in Brittany, Provence and the Camargue.

20th century:

Its health benefits became better known. New hybrids are created for greater resistance and productivity.

Today :

The artichoke remains an emblematic vegetable of the Mediterranean basin. Spain and Italy are the world's biggest producers.

So there you have it, over 2000 years of history for this elegant herbaceous plant, still appreciated for its delicate flavour.

Nutritional benefits of artichokes.

The many health benefits of artichokes.

Rich in nutrients, artichokes are a slimming and detoxing ally not to be overlooked. Discover all the benefits of this Mediterranean vegetable.

Low in calories.

With just 25 kcal per 100g, artichokes are virtually fat-burning vegetables. It contains 95% water.

High in fibre.

Its high fibre content helps regulate intestinal transit and cleanse the microbiota.

Vitamins and minerals.

Rich in provitamin A, vitamins C and K, it also contains iron, potassium and magnesium.

Detoxifying action.

Its flavonoids and cynarins stimulate the liver and help eliminate dietary toxins.

Antioxidant.

High concentration of polyphenols, giving it anti-inflammatory and anti-carcinogenic properties.

Natural diuretic.

Thanks to its water content, it purges the fluids and, at the same time, it stimulates their elimination, thus helping in the drainage of the organism.

Prebiotic:

It contains inulin that acts as a type of dietary fiber not digested by the organism, representing a source of nourishment for the gut probiotics.

Decongestant:

Its flavonoids stimulate the creation of bile by the liver to eliminate fat more effectively.

Anti-ageing:

Rich in antioxidants, it fights free radicals and delays cell ageing.

Prostate:

Cynarin is thought to have a positive effect on urinary flow and prostatic blood circulation.

Liver:

Changes liver activity through the stimulation of detoxification enzymes to relieve fatty liver.

Transit:

Its prebiotic fiber content regularizes intestinal transit and opposes constipation.

Immune system:

Rich in vitamin C, it strengthens natural defenses against winter infections. Slimming: By virtue of its diuretic power and high water content, it becomes a natural appetite suppressant for slimming.

Artichokes have long been cultivated for their parts to be eaten and are deservedly renowned as a health food. Add them to your diet and enjoy the many benefits associated with this ancient food.

Sowing.

Sowing time of artichokes will be towards the end of January and mid-March, depending upon your location. Always use organically grown seeds if possible.

The substrate must be fertilized, perfectly draining, and sanitized. Sow thickly in small pots or directly in position; cover lightly with sieved earth.

Keep constantly moist; ensure the temperature is between 15°C to 20°C. First foliage will show up after 15 to 20 days.

Planting artichokes.

Soil:

Prefers deep, rich well-drained soil with a southerly exposure. Artichokes do not like excess moisture.

Working the soil:

Spade or cellar the soil to a depth of 40cm, incorporating well-decomposed manure or compost.

Positioning:

Place the artichokes in a north-south row spaced 50cm apart and 1m between rows.

Depth:

Plant at the same depth as the collar was in the pot. It should not be buried but slightly raised.

Mulching:

Mulching retains the soil water and reduces weeds. You can use straw, hay, grass clippings, etc.

Ridging:

Gently hoe the soil around the crown at seedling stage to strengthen it.

Encouragement :

You should restrict to 2 or 3 artichokes per plant. This encourages vegetation; otherwise, the plant will get exhausted.

Fertilising:

Apart from manure, mulch nitrogen in spring and potassium in autumn.

Artichokes require frequent attention in order to build good plant growth for better harvesting.

Abauen:

Keep a lookout for aphids, Blättchenpilze, or other bio-aggressors; treat organically if needed.

This is it—some of the main key steps to follow during cultivation, for beautiful artichokes all season long!

Harvesting artichokes.

The first artichokes will be ready 3 to 4 months after transplanting, depending on the variety.

From June to October, harvest artichokes at their optimum stage, when the scales are still very tight.

Cut the stalk a few centimetres from the ‘bud’. The plant will continue to produce new heads.

Store immediately in a cool place to delay the opening of the scales and keep for a week in the fridge.

Alternatively, you can keep them raw until winter in a very damp, cool, frost-free place, such as a cellar.

Storing artichokes.

For off-season consumption, you can freeze your raw artichokes after removing the stems and cutting into quarters.

Blanch them for 2 to 3 minutes, cool in ice-cold water and then wrap them air-free in freezer bags.

You can also marinate them in virgin olive oil and herbs to keep them in the fridge for up to 6 months.

Steamed and then frozen, they can be eaten like frozen vegetables once defrosted.

Cooking artichokes.

How to cook artichokes perfectly.

Artichokes can be enjoyed both raw and cooked. But how do you get the most out of its culinary potential and melt-in-the-mouth texture, depending on the method you use? Here's an overview of cooking techniques.

In water.

Remove the stems from the artichokes and plunge them whole into boiling salted water.

Cook for 15-20min depending on size, leaving the lid slightly ajar

Cool in cold water and hull the leaves one by one.

Steamed.

Remove the stems and cut the artichokes into quarters or cubes.

Cook for 10-15 mins in a steamer basket over a pan of boiling water.

Preserves all the flavour and nutrients.

In the oven.

Remove stems, cut artichokes, drizzle with olive oil and season.

Bake for 30min at 180°C, leaves crisp, heart melting.

Sauté.

Remove the stems and chop the artichokes. Fry in the oil over a high heat for 5 mins. Add garlic, spinach, tomato sauce...

Use these techniques to enjoy artichokes whole or as a garnish in all their glory! To make them sublime in the kitchen.

Fresh Artichoke Recipes

Having harvested your own fresh artichokes, here are a couple of recipes to cook and savor this flavorful garden vegetable:

Pasta with Artichoke Pesto

Blanch and mince the artichoke hearts. Combine with the basil, garlic, pine nuts, olive oil, and Parmesan. Toss with hot pasta.

Stuffed Artichokes.

Trim off the top quarter of the artichoke and remove the fuzzy starter. Fill the centre with the herb breadcrumb mix and bake until tender.

Artichoke tapenade.

Blanch and process the artichokes, olives, capers and garlic to make a tasty tapenade. Serve with croutons, plain or with garlic.

If you like this article. feel free to read the one on courgettes: Click here

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